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Meat Attachment and Consumption Patterns in Primary Care: A Cross-Sectional Study.

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Strong emotional attachment to meat significantly correlates with higher meat consumption. Understanding this psychological link is key for public health strategies promoting dietary change.

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Area of Science:

  • Dietary science
  • Psychology
  • Public health

Background:

  • Meat consumption presents health and environmental challenges.
  • Cultural significance of meat consumption is widespread.
  • Investigating psychological factors influencing meat intake is crucial.

Purpose of the Study:

  • To examine the association between meat attachment and actual meat consumption.
  • To utilize the validated French Meat Attachment Questionnaire (MAQ).
  • To assess meat consumption patterns in primary care patients.

Main Methods:

  • Cross-sectional study in Geneva primary care (Jan-May 2024).
  • 425 adult patients invited, 336 participated (79% response rate).
  • Self-administered questionnaires assessed meat attachment (MAQ-16) and consumption (poultry, beef, veal, pork).
  • Statistical analyses included ANOVA and multivariable linear regressions.

Main Results:

  • Mean MAQ score was 3.3; males reported higher attachment than females.
  • Poultry was the most consumed meat (39% >1/week); men consumed more meat overall.
  • Higher MAQ scores strongly correlated with increased meat consumption (e.g., poultry consumers vs. non-consumers).

Conclusions:

  • A significant association exists between emotional meat attachment and consumption levels.
  • Psychological factors like meat attachment are important targets for dietary interventions.
  • Findings can inform strategies for improving health outcomes and environmental sustainability through dietary shifts.